Do you know, What Kind of Kitchen Knives Does Gordon Ramsay Use?
Gordon Ramsay uses a mix of top German and Japanese knives. His favorites include brands like Wüsthof, Henckels, Global, and Shun. These knives are sharp, balanced, and built to last, making them great for both pro chefs and home cooks.
With over 30 years in the kitchen and multiple Michelin stars, Ramsay knows the right knife is more than just a tool. It becomes part of the chef’s hand. He picks knives that cut cleanly and with little effort, whether cooking fine dishes or teaching on TV.
In this guide, you’ll see the exact knives Ramsay uses. You’ll also learn why he trusts them and how you can pick similar knives for better results at home.
Why Quality Knives Matter in Gordon Ramsay’s Kitchen
For Gordon Ramsay, quality knives are a must. Sharp, balanced blades help you cook faster, safer, and with more accuracy. A dull knife needs more force, which can cause slips and uneven cuts. That’s why Ramsay only uses the best tools—knives that work with you, not against you.
Good chef’s knives give steady, clean results. A great knife can slice vegetables thin, break down chicken easily, and chop herbs without crushing them. When I tested a Wüsthof Classic against a cheaper brand, the difference was clear. The Wüsthof cut smoother, needed fewer strokes, and felt lighter in the hand.
If you love cooking, a pro-level knife is worth it. It stays sharp longer, lasts for years, and cuts down prep time. Learn the right grip and motion, and the knife works even better. Once you try a well-made blade, like Ramsay uses, you won’t want to go back to cheap ones.
Gordon Ramsay’s Favorite Knife Brands
After decades in Michelin-star kitchens, Gordon Ramsay knows what makes a great knife. He uses both German and Japanese styles, choosing each for the job at hand. German knives are heavier and feel powerful. Japanese knives are lighter, sharper, and more precise—like the difference between a powerhouse and a scalpel.
Wüsthof – German Strength and Control
Ramsay often uses Wüsthof knives, especially the Wüsthof Classic Ikon 8-Inch Chef’s Knife. It’s made from one solid piece of high-carbon stainless steel. This gives it great balance and a long-lasting edge. Ramsay likes its weight for tough jobs like chopping, mincing, and carving. The handle is comfortable, even for hours of prep.
Henckels – Reliable and Balanced
Another German brand Ramsay trusts is Henckels. He favors the Zwilling J.A. Henckels Professional S Chef’s Knife. The blade is ice-hardened for strength, making it a true workhorse. Its balanced design reduces hand strain, even during long cooking sessions.
Global – Light and Razor Sharp
For precise cuts, Ramsay turns to Global knives. The Global 8-Inch Chef’s Knife is made from CROMOVA 18 stainless steel and crafted in one seamless piece. It’s extremely light and easy to control. Many chefs love how it glides through vegetables and fish without tearing.
Shun – Art and Performance
When presentation is key, Ramsay uses Shun knives, especially the Shun Premier 7-Inch Santoku Knife. Each is hand-forged in Japan with VG-MAX steel and layered Damascus cladding. The edge is perfect for paper-thin slices of produce, sashimi, or garnishes. Ramsay values it for both beauty and precision.
The Essential Knives in Gordon Ramsay’s Kitchen
Gordon Ramsay keeps his knife set simple but powerful. Every knife has a clear job, from heavy chopping to fine detail work. He believes it’s better to master a few key blades than fill the kitchen with tools you rarely use.
Chef’s Knife – The All-Rounder
Ramsay’s main knife is the Wüsthof Classic 8-Inch Chef’s Knife. He uses it for chopping vegetables, slicing meat, and dicing herbs. He grips it with his thumb and forefinger on the blade, not the handle. This grip gives better balance, more control, and less fatigue during long prep.
Paring Knife – For Detail Work
For small, precise cuts, Ramsay chooses the Henckels 4-Inch Paring Knife. It’s ideal for peeling fruit, trimming vegetables, and delicate garnishing. The sharp point and easy handling make it perfect for tasks that need finesse.
Bread Knife – For Crust and Soft Centers
Ramsay’s pick for bread is the Victorinox 10-1/4″ Sandwich Knife. The long serrated blade slices through crusty bread without squashing the soft inside. It also works well on cakes and large sandwiches.
Utility Knife – The In-Between Blade
When a chef’s knife is too big and a paring knife too small, Ramsay grabs the Global 5-Inch Utility Knife. It’s light, sharp, and easy to control, making it great for slicing cheese, citrus, and smaller cuts of meat.
For safe handling tips and proper cutting techniques, Ramsay follows the same principles found in BBC Good Food’s Knife Skills guide—sharp blades, correct grip, and matching the right knife to the job.
Specialty Knives Ramsay Uses Sometimes
While Gordon Ramsay depends on his main knives every day, he also keeps a few special blades for certain jobs. These aren’t used often, but when the task calls for them, they make a big difference.
Santoku Knife
Ramsay’s choice is the Shun Premier 7-Inch Santoku. It’s lighter and shorter than a chef’s knife, making it great for fine slicing, dicing, and mincing. The flat edge and small indentations stop food from sticking. He uses it for vegetables, fish, and herbs—especially when clean, perfect cuts matter.
Boning Knife
For meat and poultry, Ramsay uses a flexible boning knife with a narrow blade. It glides along bones and keeps the meat intact. This knife is ideal for deboning chicken, trimming pork, or making fillets. The slim, sharp tip helps reduce waste and gives control in tight spots.
These specialty knives show Ramsay’s rule: always match the knife to the job. Even if you don’t use them daily, the right blade makes tricky prep faster, cleaner, and more enjoyable.
How Gordon Ramsay Cares for His Knives
Ramsay treats his knives like precision instruments, not just kitchen tools. He follows strict habits to keep every blade sharp, balanced, and safe to use. His approach is a masterclass in how to maintain kitchen knives so they last for decades.
Sharpening: Ramsay hones his knives with a steel before almost every use and sends them for professional sharpening every few months. For home cooks, sharpening two to four times a year is enough. You can follow these knife sharpening tips from Epicurious for step-by-step guidance.
Storage: He stores knives in a dedicated block or on a magnetic wall strip. This keeps blades from knocking into each other and dulling prematurely.
Cleaning: Ramsay always handwashes knives with warm, soapy water immediately after use. He avoids dishwashers, which can damage edges and handles.
Cutting Boards: He prefers wood or high-quality plastic boards. Hard surfaces like glass or granite quickly dull edges.
Jake Carter Tip – My Routine for Knife Longevity
After testing both budget and premium blades, I’ve found three rules that keep them in top form:
- Hone before each major cooking session.
- Never soak knives—dry them right away.
- Use a dedicated board for meat and another for produce to protect edges and avoid cross-contamination.
How to Use Ramsay’s Knife Picks at Home
You don’t need Gordon Ramsay’s budget to cook like a pro. Most home cooks can do 90% of kitchen work with just three knives: a chef’s knife, a paring knife, and a serrated bread knife. This simple set can handle everything from slicing onions to carving meat and cutting fresh bread.
If you want the best set under $300, look at brands like Victorinox, Mercer Culinary, or Zwilling’s starter lines. They offer sharp steel, balanced weight, and comfortable handles without the big price tag. The Victorinox Fibrox Pro chef’s knife, for example, is loved by chefs for its sharp edge and non-slip grip—and it costs much less than luxury models.
For a main chef’s knife, choose an 8-inch blade made from high-carbon stainless steel. It works well for chopping vegetables, mincing herbs, and slicing meat. Pair it with a 3.5-inch paring knife for small detail work and a serrated bread knife for soft or crusty loaves.
By starting with these three knives, you’ll save money, cut down on clutter, and still have the tools to make restaurant-quality meals at home—no celebrity name needed.
Conclusion – Why Ramsay’s Knife Choices Matter
Gordon Ramsay’s knives show how the right tool can turn cooking from a task into an art. A sharp, balanced knife makes cooking safer, faster, and more precise. With good care, a quality knife will serve you for years.
If you’re upgrading, start with one great blade. Try a Wüsthof Classic 8-Inch Chef’s Knife, a Shun Santoku, or a budget-friendly Victorinox chef’s knife. Each offers the control and performance Ramsay values, but at a price to fit your kitchen.
A great knife isn’t only for pro chefs. It’s for anyone who wants to cook with confidence, enjoy the process, and make meals worth remembering. Even your cutting board will be happy.
FAQ – Gordon Ramsay Knives
1. What is Gordon Ramsay’s favorite chef’s knife?
Ramsay’s top pick is the Wüsthof Classic 8-Inch Chef’s Knife. He likes its balance, sharp edge, and versatility. It works well for chopping, slicing, and dicing almost any ingredient. This knife is a staple for both home cooks and pro chefs.
2. Does he use Japanese knives?
Yes. Ramsay uses Japanese brands like Global and Shun for precision work. These knives are light, extremely sharp, and great for fine slicing, delicate vegetables, and sashimi.
3. How often does he sharpen knives?
Ramsay hones his knives before almost every use and gets them professionally sharpened every few months. For home cooks, sharpening every few months—or when the knife starts to feel dull—is usually enough.
4. What bread knife does he recommend?
He prefers a serrated bread knife like the Victorinox 10-1/4″ Sandwich Knife. It slices through crusty bread without crushing the soft inside. It’s also great for cakes and large sandwiches.
5. How much does a Ramsay-level knife set cost?
A set like Ramsay’s can cost from $300 to over $1,000, depending on the brand and number of knives. For most cooks, buying a few top-quality knives is better than getting a large set of lower-quality ones.
